I remember my dad buying rye with caraway at the Hungarian deli in the Byward Market in the 70s. Not sure who they sourced it from, but it was delightful. Been looking for a good recipe and method so I can get an authentic taste of it again.
Hi just want to ask if it’s ok to use my starter to start the process for this bread. I feed my starter with few grams of rye and wheat with the bread flour. Thanks for sharing this video
Hi, John. Thanks for the video. I've been looking for a way to make a flavorful Jewish Rye so I want to try your method. I've tried a couple of different recipes but really haven't been satisfied. Your use of a slowly developed levain had me coming back to your video and I really want to give it a try, but unless I missed it you didn't mention the amount of yeast and salt you incorporated in the final knead, or roughly how long to proof the loaves. Would you be kind enough to help me out with this? I'm revving up my starter in anticipation! -- Mike
I had trouble with my starter last fall but this looks easier to do and caraway is my favourite bread! Thanks a bunch John, I'll be right back at it. I really want to make bread. What temp is the oven for the first part, forget the name for it, ends in ing? Also notice you knead with pressure on the ends instead of in the middle.
Hi Gail - for proofing, the temperature should be about 25C. As for kneading everyone does it slightly differently. The main thing is to rotate the dough and make sure you are always turning it so the whole thing is being exercised.
Sharing everyone of Jesus Christ, He is coming back soon. We are spiritually saved by grace through faith in Jesus Christ, our Lord God and Savior. Religions cannot save. Only Jesus Christ saves.
Really enjoyable to watch. It’s good to see a few different recipes and compare them. I like your wabi sabi perfectly imperfect method. ❤
I remember my dad buying rye with caraway at the Hungarian deli in the Byward Market in the 70s. Not sure who they sourced it from, but it was delightful. Been looking for a good recipe and method so I can get an authentic taste of it again.
Beautiful! Thank you so much. My father used to buy bread such as yours. Great flavor, great memories.
Where is the recipe to print out.?
Well done!
Thanks
Bro, keeps makin' vids
Hi just want to ask if it’s ok to use my starter to start the process for this bread. I feed my starter with few grams of rye and wheat with the bread flour. Thanks for sharing this video
Hi, John. Thanks for the video. I've been looking for a way to make a flavorful Jewish Rye so I want to try your method. I've tried a couple of different recipes but really haven't been satisfied. Your use of a slowly developed levain had me coming back to your video and I really want to give it a try, but unless I missed it you didn't mention the amount of yeast and salt you incorporated in the final knead, or roughly how long to proof the loaves. Would you be kind enough to help me out with this? I'm revving up my starter in anticipation! -- Mike
Measurements for yeast missing and salt
I had trouble with my starter last fall but this looks easier to do and caraway is my favourite bread! Thanks a bunch John, I'll be right back at it. I really want to make bread. What temp is the oven for the first part, forget the name for it, ends in ing? Also notice you knead with pressure on the ends instead of in the middle.
Hi Gail - for proofing, the temperature should be about 25C. As for kneading everyone does it slightly differently. The main thing is to rotate the dough and make sure you are always turning it so the whole thing is being exercised.
Are the measurements listed anywhere?
Thanks for an informative video. One question, what temperature do you set your proofing box at?
You didn’t say how much Salt & Yeast you added to the final step. Please clarify. Thanks.
Could you please let us know the amount of salt and yeast you used.
I noticed that you have a gas stove. Is your oven also gas? Would you splash water on the bottom of a gas oven?
Sharing everyone of Jesus Christ, He is coming back soon. We are spiritually saved by grace through faith in Jesus Christ, our Lord God and Savior. Religions cannot save. Only Jesus Christ saves.
Wabi Sabi needs to embrace camera work.
You used a microwave lol
That was WAY overkill
Thanks, but this is useless as a recipe.